ソリューションアプローチ
RawSource supplies the base chemicals that go into these programs. We can help with product selection, grade matching, and sourcing from multiple origins for supply security.
Typical Formulation Workflow
1
Process & Compliance Review
Map the application and contact points, and confirm food-grade and regulatory status (FCC/USP, Kosher/Halal, allergen) for every input.
2
Ingredient & Grade Selection
Select the right grade of acidulant, preservative, emulsifier, stabilizer, or processing aid for the formulation, label, and sensory targets.
3
Bench Trial & Dosing
Validate use level and performance in a bench or pilot batch, and specify packaging and lot traceability suited to food-safety requirements.
4
Quality & Shelf-Life Validation
Verify finished-product quality, microbial stability, and shelf life, and lock the spec with a CoA and document control for audits.
Recommended Chemistries (6)
Sodium Citrate
CAS 68-04-2
特殊添加剤
キレート化 / 金属イオン封鎖
The citrate/citric pair holds target pH against acid drift and sequesters calcium in dairy and beverage systems
Physical Description: Dry powder, liquid, or solid 沸点:BP: Decomposes at red heat /Dihydrate/ 融点:>300 °C
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Potassium Citrate
CAS 866-84-2
酸・塩類
キレート化 / 金属イオン封鎖
Potassium-based buffer and sequestrant for low-sodium beverages and process cheese
Solubility: 1 G DISSOLVES IN 0.65 ML WATER PH: Between 7,5 and 9,0 (5 % aqueous solution)
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Monosodium Phosphate
CAS 7558-80-7
特殊添加剤
pH調整
Phosphate buffer that stabilizes pH and improves protein hydration in processed foods
融点:Decomposes at 75 密度:2360 kg/cu m Solubility: 121 g/L
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Calcium Citrate
CAS 813-94-5
酸・塩類
pH調整
Calcium citrate buffers on the acid side and resists pH swings in fortified blends
Solubility: White powder, odorless. Insol in alcohol. Loses…
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Potassium Citrate FG USP/FCC
CAS 6100-05-6
キレート化 / 金属イオン封鎖
CAS matches food-grade tripotassium citrate monohydrate. Citrate is a genuine pH buffer in the stated 3.5-6.5 band and a calcium sequestrant; potassium form is used as a low-sodium emulsifying/buffering salt in dairy (processed cheese, cream, evaporated/UHT milk) to stabilize casein and emulsions against buffer drift. Direct fit for this exact use-case.
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Tetrasodium Pyrophosphate
CAS 7722-88-5
酸・塩類
キレート化 / 金属イオン封鎖
CAS matches anhydrous TSPP. One of the classic phosphate emulsifying/melting salts for processed cheese and dairy: raises and buffers pH while chelating casein-bound calcium, preventing protein destabilization and fat separation. This is precisely the buffer-drift / protein-stability problem the page targets. Direct fit.
融点:988 °C 沸点:Decomposes 密度:2.45
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